A light and fluffy French toast topped with a fresh berry compote.
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When I made this one morning, I had some nice soft Japanese bread (*shokupan) that a friend and I used for the french toast. Shokupan is thick-sliced and extremely slight and sweeter than North American bread. The results?...delicious. Good enough to have as a dessert. Actually, next time I'm gonna eat this with vanilla ice cream.
If you are using maple syrup, I don't think you need to sweeten this at all. However, if you would like to sweeten the French Toast themselves, I'd simply sprinkle granulated sugar on the top after cooking. Dawn used to squeeze lemon juice and sprinkle with sugar and it was great.
Simple question, what is the purpose of the flour/baking soda mixture added to the egg? I was just at a French Pastery Store and the chef didn't mention this step to me. I've seen on cooking shows to dip in flour then egg so the egg binds to the bread, but I'm confused on mixing it in. It's my wife's bday tomorrow and she's requested French Toast! :)
Btw, the berry compote looks great, I'm gonna make it tonight in advanced!
Thanks for the tip, I made the French Toast as directed and it was a hit! I also made the fruit compote, along with a home made caramel recipe I read on the G&M website (Michael Smith) and that turned out fantastic too. Your techniques through the various videos about monitoring temperature, using a proper simmer made all the difference!
Excellent breakfast and I've never even made French Toast! Thx!
Here is a good site that has substitution recommendations. You cannot substitute regular flour for cornstarch when making compote. It will taste and look awful. You can try using arrowroot or tapioca...but I imagine if you don't have cornstarch, you likely won't have those other two. It's best to wait until you have one of these thickeners to make the compote. Alternatively, you can cook the fruit without the thickener but it just won't be as thick. Cheers!